We've all felt the post-pasta bloat and guilt, especially during the summer. It doesn't always have to be that way. Here's a healthy twist on a classic pesto recipe that uses whole wheat pasta and broccoli florets. Enjoy!

Ingredients

• 1/2 pound broccoli florets
• 2 garlic cloves peeled, green shoots removed
• 1 cup basil leaves, tightly packed
• 1/3 cup extra virgin olive oil
• Salt to taste
• Fresh ground pepper, to taste
• 1/3 cup to 1/2 cup fresh grated parmesan cheese
• 1 package whole wheat spaghetti
• 1/2 package cherry tomatoes.

Directions

• Bring a pot of water to a boil
• Put broccoli florets into boiling water to tenderize (approximately 3 minutes)
• Take the broccoli florets out of the pot and then, in the same pot, add the package of whole wheat spaghetti to cook
• Add all other ingredients to a food processor and chop until smooth
• Add the pesto to the spaghetti
• Halve cherry tomatoes and garnish on top of pasta